Breakfast Pancakes
This is classic pancake recipe is adapted from Better Homes and Gardens. I’ve been using it for a number of years and it is just perfect the way it is. You’ll want to add it to your repertoire.
What You’ll Need to Make Breakfast Pancakes
How to Make Breakfast Pancake
Put the dry ingredients in a small bowl.
Break the egg in bowl and whisk. Add the oil and whisk until well blended.
Add in the milk and mix well.
Next add the dry ingredients all at once.
Blend until smooth.
Use a quarter cup measure to pour the batter in the pan or less for dollar size pancakes. Wait for little bubbles to form.
Once the bubbles start to burst, turn over the pancake.
Allow the pancake to cook for another 30 seconds to a minute. Then remove to a plate.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk I use whole or 2%
Instructions
- In a small bowl, place the flour, sugar, baking powder and salt.
- In another bowl, beat one egg well.
- Then add one tablespoon of oil and beat until emulsified.
- Add the milk and blend well.
- Add the dry ingredients all at once and whisk until smooth.
- Heat a small pan on medium heat. Add a little oil to the center and tilt to coat the bottom entirely.
- Add a quarter cup of the pancake mix or about one tablespoon to make dollar size pancakes.
- Turn down the heat to medium low. Once tiny little bubbles form and start to burst, turn the pancake over. About 1-2 minutes. Less for the dollar size pancakes.
- Cook for another 30 seconds to one minutes.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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